Make the best creamy chicken salad using this straightforward recipe. It balances texture and flavor, making it perfect for quick lunches, sandwiches, or meal prep.
Author:miasmeals
Prep Time:10 min
Cook Time:0 min (if using rotisserie)
Total Time:40 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups cooked, shredded chicken (use rotisserie chicken for speed)
1/2 cup celery, finely chopped
1/4 cup red onion, finely minced
1/2 cup mayonnaise (use full-fat for best creaminess)
1 tablespoon Dijon mustard
1 teaspoon lemon juice, fresh squeezed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup seedless grapes, halved (optional, for sweetness)
1/4 cup pecans, toasted and chopped (optional, for crunch)
Instructions
If using whole chicken breasts, cook them until done, then shred or dice them. For the quickest method, shred meat from a store-bought rotisserie chicken. Place the shredded chicken in a large mixing bowl.
Add the finely chopped celery and minced red onion to the bowl with the chicken.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, and pepper until smooth. This is your creamy dressing base.
Pour the dressing over the chicken mixture. Gently fold everything together until the chicken is evenly coated. Avoid overmixing to maintain texture.
If you are using them, fold in the halved grapes and chopped pecans.
Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
Serve the chicken salad on croissants, bread, crackers, or over lettuce for a satisfying lunch.
Notes
For a Southern Style Chicken Salad texture, add one finely chopped hard-boiled egg to the mix.
To keep this recipe low-carb, serve the salad in lettuce cups instead of bread.
This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.